This sounds like an awesome summer salad. I can see myself making this and eating it all week for lunch!! Soooo since today was a daycare day I attempted this!! I couldn’t find bulgar at the store, well I found the organic kind but wasn’t spending $7 on yet another bag of rice when I have 5 kinds at home! So I decided to make this with barley. The only difference was it needed to be cooked longer that’s all. I can also see making this with brown rice. It was awesome, the cheese just really brought it all together, I’m now addicted to goat cheese I believe! 🙂 Oh and I also doubled the recipe so I could have more for lunch this week!
Ingredients
- 1/3 cup medium-grind bulgur
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 small shallot, minced
- 1 tablespoon red-wine vinegar
- 2 teaspoons olive oil
- 1 ounce fresh goat cheese, crumbled
Directions
In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. I did this then microwaved it for another 4-5 minutes. This made me have to put the finished product in the fridge so I could eat it cold, so next time I’ll just make the rice or whatever I use ahead of time so it’s cold.
While that was cooking/cooling, I chopped up my baby tomatoes and my shallot.
I made my dressing and got that ready. I combined the red wine vinager, oil, and parsley (I didn’t have fresh but used a little dried!) mixed it together and waited……….patiently!
Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl.
Crumble up the cheese.
Place on top and mix together. Dig in………….you know your want to!!
Cook’s Note
Bulgur is precooked wheat that’s been dried and cracked. It has a nutty taste and is sold alongside rice in many supermarkets.
